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Feb 05

Hot Fruit Scones

Hot Fruit Scones
An absolutely delicious winter tea time snack – make loads, you will want more than one, or two, or five!

Ingredients:

  • 125g self raising flour (if using wholemeal make sure it is finely milled, cake quality flour)
  • 1 tsp of cinnamon & mixed spice powder
  • 30g butter, marg, or low fat spread
  • 1 tbsp caster sugar (if you only have granulated, see the note in the recipe)
  • half a glass of milk (semi-skimmed)
  • 2 tbsps soft brown sugar
  • 1 can of soft fruit (peaches, pears, – but not citrus. If you want to use dried fruit, see the note in the recipe)
  • soured cream

Method:
1. Pre-heat the oven to a medium high heat for at least 20 minutes.
2. Put the flour, sugar, and spices together in a large mixing bowl (some people like to sift flour – I am a rebell, I don’t – but you can if you want to). If you don’t have caster sugar, bung ordinary granulated sugar into the food processor with the chopping blade for 5 minutes. You will end up with very fine sugar.
3. Add the fat of your choice  and using the rubbing in method, combine the fat with the dry ingredients in the bowl. (If you do not know how to do the rubbing in method, then post at the end of this article and I shall reply). The mixture should look like breadcrumbs.
4. Add the milk and stir the mixture with a knife (yes, an ordinary eating knife) until it forms a dough.
5. In a small baking tray (or bakers mould) plonk the dough, and spread it out flat. If you want you can do the fussing crimping thing around the edges, but I like it freeform!
6. Place the tinned fruit (minus juice – make a fruit cocktail for yourself with a dash of vodka and lemonade!), on top of the dough. Again go for a freeform fruit layout (!), but make sure the fruit is evenly placed. If you are using dried fruit, soak it in hot water for an hour first (I like to use prunes, peaches or apple rings, or a mixture of all three – do pit the prunes!).
7. Dollop the sour cream over the fruit, evenly, and sprinkle with the caster sugar.
8. Bake in the oven at 200oC (about Gas Mark 6) for 25 minutes or so. Use the top shelf of the oven.
9. Serve in slices or squares, straight from the oven (watch your hands!), with a nice cuppa or bottle of Grolsch beer!

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